• Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breadsTraksmaa, Anna; Kaleda, Aleksei; Nurme, Britta; Laos, KatrinAgronomy research2023 / 13 p. : ill https://doi.org/10.15159/ar.23.082 https://www.scopus.com/sourceid/21100201050 https://www.scopus.com/record/display.uri?eid=2-s2.0-85183933157&origin=inward&txGid=54577b92c065b5cc4e62a528b9d48ffc
• Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysisVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture foods2021 / art. 100049 https://doi.org/10.1016/j.fufo.2021.100049 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85116059612&origin=resultslist&sort=plf-f&src=s&sid=c3a2e4d8d7c8d76189c6f2d48a101596&sot=b&sdt=b&s=TITLE%28%22Market+mapping+of+plant-based+milk+alternatives+by+using+sensory+%28RATA%29+and+GC+analysis%22%29&sl=118&sessionSearchId=c3a2e4d8d7c8d76189c6f2d48a101596 https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100015
• Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferencesKortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, BaoruFood chemistry2018 / p. 351-359 : ill https://doi.org/10.1016/j.foodchem.2017.10.069 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85034592678&origin=inward&txGid=902e9a01134f07ba4970dc7b4f70b07a https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000043
• Starter culture growth dynamics and sensory properties of fermented oat drinkKütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, TiinaHeliyon2023 / art. e15627, 14 p. : ill https://doi.org/10.1016/j.heliyon.2023.e15627 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85153494859&origin=inward&txGid=f753a8470e380ceffaa6a0f245499ef5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001006879900001